Texas BBQ Brisket
Servings Prep Time
10people 30mins
Cook Time
6hrs
Servings Prep Time
10people 30mins
Cook Time
6hrs
Ingredients
To start
  • 5kg beef brisket
  • 500ml beef stock
For the barbecue sauce
  • 1tbsp sunflower oil
  • 1 small onion finely chopped
  • 3clove garlic crushed
  • 500ml tomato ketchup
  • 100ml Worcestershire sauce
  • 75ml lemon juice
  • 2tbsp brown sugar
  • 1tbsp malt vinegar
  • 2tsp Dijon mustard
  • 1tsp crushed chili flakes
  • 1tsp Tabasco sauce
  • 1tsp dried thyme
For the rub
  • 2tbsp each chili powder and mustard powder
  • 1tbsp paprika
  • 1tbsp ground cumin
  • 1tbsp garlic powder
  • 1tbsp ground black pepper
  • 1tbsp caster sugar
  • 1 bay leaf crushed
Instructions
  1. To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
  2. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
  3. In a large roasting tin, mix the beef stock and the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before‚ just leave it to cool in the tin covered with foil, but don’t refrigerate.
  4. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen and white‚ you want a low, not fierce, heat. Lift the beef out of the roasting tin and place it on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.